1 quart Heavy Cream
1 quart Chicken Broth
10 pieces Bacon
4 Russet Potatoes peeled and diced, set in water to prevent them from browning
4 Russet Potatoes baked; peeled and diced
1/3 cup Chives or Green Onion
1 cups Cheddar Cheese Finely Shredded
2 tbsp Butter
1 tsp Garlic minced
1 tsp Salt
1 tsp Pepper
Sour Cream for garnish
Slice the bacon strips in half length-wise and dice into bite size portions.
Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the
bacon lightly fry for 5-7 minutes.
Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and
once it starts to simmer add in the UNBAKED peeled and diced potatoes.
Simmer for about 25 minutes on medium heat until reduced by half.
Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy
cream.
Simmer for an additional 20 minutes.
Remove from heat and slowly add the shredded cheddar while stirring constantly.
(E-mail Recipe)
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